250 g /
Fresh Lasagne Pasta
Cooked Artichokes, in segments
800 ml /
60 g /
60 ml /
EXTRA VIRGIN OLIVE OIL WITH WHITE TRUFFLE FLAVOURFind out more
20 g /
Almonds cut into strips
to taste /
Grated Parmesan Cheese
to taste /
Salt and Pepper
Prepare the béchamel sauce. Heat the milk. Heat the truffle-flavoured evo oil in a separate saucepan, take off the heat and add the flour, stirring briskly to make a lump-free paste. Return to the heat and allow to turn golden, stirring constantly, then add the milk a little at a time, season with salt and pepper and continue cooking over a low heat until it reaches the boil. Take off the heat and leave to cool.
If you don't have any pre-cooked artichokes, trim them and cut them into thin strips. Transfer them to a frying-pan with a crushed glove of garlic, a pinch of salt and a little oil. Cook for about 10 minutes over medium heat, adding a little water if necessary.
Prepare the lasagne. Cut the pasta into squares so that it fits the oven dishes you will be using. Pour a spoonful of béchamel sauce into the bottom of the oven dishes. Cover with a layer of pasta, then béchamel sauce, artichokes and parmesan cheese. Continue until the ingredients have been used up.
Complete with the sliced almonds and bake in a hot oven at 200° for 20 minutes. The lasagne will be ready when it starts to turn golden on the surface. Remove from the oven and allow to cool a little before serving.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.